2 egg whites

1/8 t salt

1/8 t cream of tartar

1 c sugar

2 peppermint candy canes, 1 red 1 green, crushed

1 pkg mini pretzels

5 cups Fruit rings (or split Cheerios with fruit rings)

5 cups corn chex

2 cups salted nuts

1 pound M&M's

2 12 oz pkgs vanilla chips

3 T vegetable oil

In large bowls, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil on medium high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto tree waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield 5 quarts.

1 cup (1/2 lb.) butter
1 3/4 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons dry thyme leaves or 2 Tbl. Fresh
1 tablespoon grated lemon peel.

Combine butter and 1 1/2 cups sugar; beat until thoroughly blended. Beat in eggs until smooth. Add flour, baking powder, thyme, and lemon peel; mix well. Put remaining 1/4 cup sugar into a small bowl. Shape into 1 Tbsp-size balls (chill for an hour for easier handling); drop balls into sugar & roll to coat. Place balls 1 inch apart on ungreased 12x15" sheet. Bake at 375° 12 to 15 minutes. Makes about 5 dozen cookies.

2 c. prepared biscuit mix
1/2 c. sugar
1/2 t. nutmeg
1 t. rosemary crushed
1 egg
1/4 c. salad oil
3/4 c. milk
Stir only to mix. Pour into greased glass or earthen pie pan. Bake 25 minutes, temperature 425. Dust liberally with confectioner's sugar.

Melt butter in heavy pan. Add sugar and lemon juice and stir over low heat to dissolve. Boil fast till drop becomes brittle in cold water. Stir in coriander seeds. Pour onto oiled marble slab or baking sheet. Mark into squares and cool.

Bring heavy cream and lavender to a boil. Boil 1 minute and pour it through a strainer over the chocolate in a bowl. Add the Grand Marnier and stir occasionally till the chocolate is completely melted. Chill for 3 hours or till completely set. With a warm spoon, roll the truffle mixture into cherry-sized balls, then roll them in sifted unsweetened cocoa.

Icing (1 cup)

Note: If you prefer to pipe icing, you can use royal icing, which has a heavier consistency.

1 lb. Confectioners sugar

1/2 c cocoa

1/4 c. milk

1/2 c. butter

1 T vanilla

1/2 c. pecans, chopped (as desired)

Blend sugar and cocoa in a 3 quart bowl. Add milk and butter. Do Not Stir. Microwave at 100% power for 2 minutes, then stir well. Add vanilla and nuts. Stir until blended. Pour into buttered 8 x 8 inch dish. Refrigerate until set. Cut into squares. Freezes well.

1 Cup Water

1/2 c quick cook oats

1/2 c milk

1 egg

2 1/2 c flour

3 T sugar

1 1/2 t salt

1 t cinnamon

2 t yeast

Microwave water and oats 2 minutes on high. Let cool. Add milk and blend. Add along with remaining ingredients to bread machine and process on dough setting. When finished, divide dough into half, again dividing 1 half into 2. Shape face with largest piece, and hat with one of remaining pieces. Using remaining dough, add mustache and pom-pom for hat. Cover lightly and allow to rise until about double in bulk. Add fruits or candies for eyes, and bake at 350 until golden brown. Can be decorated further with icing if desired.

Ingredients:

3/4 cup sugar

3 tablespoons cornstarch

2 T. Orange juice or apple juice

8 cups thinly sliced, peeled pears.

Crust:

2-1/2 C all purpose flour

1 1/2 T snipped fresh rosemary or 1 1/2 t dried and crushed

1/2 t salt

2/3 c shortening

1/2 cup finely shredded white cheddar cheese

7-8 T cold water

Combine filling ingredients and set aside. Combine Flour, shortening, salt and rosemary until mixture is the consistency of peas. Add cheddar cheese and mix. Add water by Tablespoon fulls until dough forms a nice ball. Roll out crusts, fill pie and bake at 375 for about 50-65 minutes.